Cod Fritters
Ingredients
- 500 gSalted cod (desalted and shredded)
- 300 gWheat flour (sifted)
- 250 mlMineral water (lukewarm)
- 15 gFresh baker's yeast (crumbled)
- 1 pcGarlic (finely minced)
- 1 pcParsley (chopped)
- 500 mlPeanut oil (for frying)
- 1 pinchBlack pepper ground (to taste)
Method
Golden fritters with a thin, crispy crust revealing a melting, flaky cod interior. Garlic and parsley provide a sharp freshness that cuts through the heat of the fry.
- 1
Rinse the salt cod under cold water. Soak for 24 hours in a large volume of water, changing it three times. On the day, poach the fish for 10 minutes in simmering water until the flesh flakes easily with a fork.
- 2
Dissolve the fresh yeast in lukewarm water. Gradually whisk in the flour. The batter should be smooth and thick, heavily coating the spoon. Let it rise for 1 hour at room temperature.
- 3
Finely shred the cod, removing any bones. Add it to the batter along with minced garlic, chopped parsley, and ground black pepper. Mix vigorously to distribute the fish fibers.
- 4
Heat the oil in a pan. Drop small spoonfuls of batter. The fritters should puff up and brown quickly. When uniformly golden-brown and crispy, drain on paper towels.
Frequently asked questions
How do you get this dish right?
- The oil must be 180°C: if you drop a bit of batter, it should immediately float and bubble.
- Do not overcrowd the pan, otherwise the oil temperature drops and the fritters become greasy.
How long does this dish keep?
Eat piping hot. If necessary, reheat for 5 minutes in a very hot oven (200°C) to restore the crunch.
